Toast

Toast

By
From
Rustic

Toast is a wondrous thing: a good slice of sourdough, grilled until golden and with a hint of charred crust, then spread with unsalted butter. That and a pot of Barry’s Gold Blend Irish tea is the true path to happiness. But should you get side-tracked from this purist goal, toast can also provide the perfect foil for a multitude of spreads – both sweet and savoury. Here are some of our favourites.

Egg mayonnaise with Ortiz anchovies

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Tightly packed anchovy fillets are widely available in glass jars and tins of all shapes and sizes. We use the premium brand Ortiz for particularly good slow-cured ones from Cantabria.

Morcilla with aioli

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Morcilla, the Spanish version of black pudding, works really well on toast. The mini Catalan ones we use are well spiced with onions and a hint of anis and come tied in balls. Remembering to remove the string, fry them gently in olive oil on a low heat, keep them moving for 6–7 minutes to cook through. They tend to break down with cooking as they absorb the olive oil making it easy to mash on to the toast. Serve with aioli and a sprinkling of chopped parsley.

Ortiz sardines with unsalted Italian butter

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Every store cupboard should have a tin or two of sardines as an instant snack or meal when the need arises. The Ortiz sardines are fished in Galicia and prepared fresh in the traditional way using virgin olive oil, then packed into tins by hand. Served on hot buttererd toast, they are immensely satisfying. As an extra indulgence we use unsalted Italian butter, Burro Antica Cremeria from Montanari & Gruzza. Just make sure the sardines are topped off with a squeeze of fresh lemon.

Heritage tomatoes with garlic and sea salt

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. This is our staple light lunch throughout the summer months. Good quality, ripe heritage tomatoes are the key, sliced up and mixed with finely chopped garlic, a liberal amount of olive oil and sea salt. Serve with a sprinkling of chopped parsley.

León chorizo picante with heritage tomatoes

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Smoked over oak, this spicy hot version of cooking chorizo from León works really well with the sweetness of the heritage tomatoes. We slice the sausage lengthways and grill it gently, turning slowly for about 8 minutes. Take care as these have a tendency to spit oil when cooking.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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